"Food is life, life is food. If you don't like my approach you are welcome to go down to MacDonalds."

Keith Floyd

In Memory of Keith Floyd

The legend that was, Keith Floyd, one of the best and most entertaining, and for me, the first T.V. chef, has sadly, died.

His travel/cookery series has now become a favourite with people who were too young to see it first time round. His recipes will live on.

I, for one, will cook his chicken fricassee, raise a glass and have a glug of wine in his memory.

Chicken Fricassee

By Keith Floyd

From Floyd on Britain and Ireland

Ingredients

1 x 1.75kg/3½lb free-range boiling fowl, jointed
2 onions, chopped
2 carrots, sliced
125g/4oz mushrooms, sliced
1 bouquet garni
salt and pepper
50g/2oz butter
50g/2oz plain flour
570ml/1 pint chicken stock
1 egg yolk
3 tbsp cream
juice of ½ lemon

For the garnish
4 rashers streaky bacon, rinded, rolled and grilled
parsley sprigs

Method

1. Put the chicken, onions, carrots and mushrooms in a large pan with enough water to cover. Add the bouquet garni, salt and pepper. Bring slowly to the boil and simmer gently for 1 hour, or until the chicken is tender.
2. Strain the stock, reserving the vegetables and stock separately.
3. Remove the skin from the chicken, carve the meat and cut it into cubes.
4. Melt the butter, stir in the flour and cook for 2 to 3 minutes. Remove from the heat and gradually add the stock.
5. Bring to the boil and cook until the sauce thickens, stirring constantly. Add the meat and vegetables; remove from the heat.
6. Beat together the egg yolk and cream, add a little of the sauce and blend well.
7. Pour the mixture back into the pan and heat through without boiling. Add the lemon juice. Transfer the fricassee to a warmed serving dish and garnish with the grilled bacon rolls and parsley sprigs.